I was wondering if you guys had any tips or tricks of the trade that could help in tying a front turla pugh. Generally, we can tie it fine until the point where the turla is put in, that's where things get difficult. Our turla's never end up looking clean and crisp like most teams' do. When you're tying the last laar, do you tie it a little looser at the front so that you can push the turla in farther down behind it more easily? Does the base of the turla need to be pushed deep into the pug or a just a little? Basically getting the turla to remain stationary and crisp is the problem. Thanks for any advice!

I've watched this video many times, but even after following it, it seems like we're missing something, maybe experience makes it a lot easier after time?

http://youtube.com/watch?v=xC-1zCB1lZw

watered down is best. check the POL threads for tips on this. i, sulman, and many others have posted.

don't boil the flour/starch with the water until it gets like gelatin...just leave it at being viscous...otherwise it gets way too hard to tuck in.

Hey guys... I will make a post to give out some tips soon, I'm really busy with classes and stuff right now, but when I get some free time, I'll post about it.

using rice flour and water i usually do like 3-4 spoonfuls to 16oz fo water and then get it to like an elmer's glue consistency..if you've seen store bought starch then you should end up just fine in getting to what it should look like.

as far as each of the larhs..the first two i tie very tight and then i increasingly get a little looser so that u have room to push the turla in.  alos remember that the larhs have to end up pretty high on the forehead.  if u look at pictures of nicely tight paghs from the side you can see that turla isn't flush with the front of the pagh but alittle back.  if you're worrying about a pagh being to loose then just re-tie it, but once u stick the turla in it actually tightens the pagh.  basically its trial and error until u've practiced enough.

we starch 10inches btw.

thanks alot for the advice kanvar! i will take that into consideration next time i try it


and havish, take your time bro, thanks in advance and good luck with classes

I tried variations with varying degrees of success.

I've found that tying it by yourself helps a lot, unless done by someone else with experience. It allows you to tighten it to a greater degree but keep you alive at the same time. As said before, tie the first 1-2 levels very tight and tie the next few layers lightly.

I have experimented this method, by keeping some small object like my cellphone on my forehead and tightly tied the rest of the lars around it, so there was the pocket. Stuffing it in at the end seemed easier and with more space once the cellphone was gone and since the cellphone didn't take up much space, it's actually tighter than it seems. I simply practiced this method over and over again, until I got use to stuffing the turla in.

I've really had to stuff the turla in hard, to the point where my forehead will be scraped/red. You really want it was far was you can while maintaining a good height. While practicing does improve your technique, the most important thing is to remember that each time you try, there is a chance that no matter how many times you've done it, it may not work out. Patience is the key to the best pugris.

govind and i made this for how to starch a turla, then tying is just practice...this gives you a much stiffer turla, if you want something a bit less stiff, dont use as much rice flour, so the mix is a bit more viscous

http://www.orangebhangra.com/paggstarching.html

Raj, when an upcoming non-forum part of the site is made, they'll be a page for 'team links', referring back to these posts, etc.  in time, beta

Does everyone tend to starch their paggan at the place of the competition/event or do they do it prior to leaving for the competition?
And Havish, where do you put the other paggan? I literally put each pagg in a different place in my house (when we do a gig locally), but not sure what i'd do at an event and all.
And how do you make the maava and stuff if you're in a hotel? How does that even work out?

And Saleem, awesome job organizing all this stuff. Honestly, I love how organized this stuff is. I know where to turn for everything on here. Maybe for the sake of things, after competitions, you can post the results for every competition in a permanent location and stuff. That way people won't have to ask for them.

First of all, I usually do the pugga on thursday night before the competition, that way they are ready on friday and i dont have to worry about them cuz usually friday is travel then mixer/preparty and sat there is no time.  So I do them at my place and have the hanging all over my house too.

If I was to starch at the hotel, I would use ironing boards from all my rooms, usually we have about 3 rooms, therefore that makes for 6 pugs and thats about all I need for VCU.

I don't make maava, I like using the premade strach you can get from your local Wal-Mart called Sta Flo, it works great for me and takes away the mess of making to make maava.